Cabbage soup is one of those recipes that feels like comfort in a bowl. It’s warm, hearty, and packed with nutritious vegetables. Whether you’re looking for a light meal, a budget-friendly dinner, or a dish that can be enjoyed all week long, this soup delivers.
Made with fresh cabbage, carrots, celery, and seasonings, it’s both flavorful and filling. The broth is rich yet simple, allowing the natural sweetness of the vegetables to shine. This soup is a classic that can be enjoyed year-round, but it’s especially satisfying on cold days when you want something warm and nourishing.
Ingredients
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2 tablespoons olive oil
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1 medium onion, chopped
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2 carrots, peeled and sliced
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2 celery stalks, chopped
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3 cloves garlic, minced
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1 small head of cabbage, chopped
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1 zucchini, sliced (optional)
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1 can (14.5 oz) diced tomatoes
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6 cups vegetable or chicken broth
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1 teaspoon paprika
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1 teaspoon dried thyme
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1 bay leaf
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Salt and black pepper to taste
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2 cups fresh spinach or kale leaves
Instructions
Step 1: Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften. Stir in the garlic and cook for 1 more minute.
Step 2: Add the cabbage and seasonings
Add the chopped cabbage and zucchini. Stir in paprika, thyme, bay leaf, salt, and pepper. Cook for a few minutes until the cabbage starts to wilt.
Step 3: Simmer the soup
Pour in the broth and diced tomatoes with their juice. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until the vegetables are tender and flavors are well combined.
Step 4: Add greens and finish
Remove the bay leaf. Stir in fresh spinach or kale and let it wilt for about 2 minutes. Taste and adjust seasoning if needed.
Step 5: Serve
Ladle hot soup into bowls and serve with crusty bread or crackers.
Tips and Variations
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Add beans such as white beans or kidney beans for extra protein and fiber.
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For a heartier version, stir in cooked rice, pasta, or potatoes.
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Make it spicy with a pinch of red pepper flakes or a dash of hot sauce.
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Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes. Simply add all ingredients (except spinach) to the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. Stir in spinach just before serving.
Can I use chicken instead of keeping it vegetarian?
Definitely. Add shredded rotisserie chicken or diced cooked chicken to make it more filling.
Is this recipe freezer-friendly?
Yes. Allow the soup to cool completely, then freeze in airtight containers. Thaw in the refrigerator overnight and reheat on the stove.
Conclusion
This cabbage soup is wholesome, flavorful, and incredibly satisfying. It’s a simple recipe that can be customized with whatever vegetables you have on hand, making it a reliable option for weeknight dinners or meal prep. Once you try it, you’ll understand why it’s a timeless favorite that people return to again and again.